How to Make Mooncakes (Custard Snow Skin & Baked Sweet Potato)

Mooncakes are one of my favorite treats and I always looked forward to purchasing some each autumn. But since they became difficult to find here in Belgium, I’ve been making my own for a few years instead, and decided to share my recipe for others to try as well.
I recorded this video last year during the Mid-Autumn Festival, however, I wasn't able to upload it in time and decided to just post it now rather than let it sit on my computer any longer.
Mooncakes are traditionally eaten during the Mid-Autumn Festival and have dozens of variations. Snow skin mooncakes are made from rice flour, similar to mochi or rice cakes, and are typically filled with custard or red bean paste. The baked kind is what most people may associate with the name, and tend to feature fillings like lotus paste, red bean paste, and salted egg yolk. Every year, I see new flavor combinations and shapes appear for both.
Here, you’ll find recipes for both snow skin and baked mooncakes. The snow skin recipe features a custard filling, while the baked features a sweet potato filling. Because some ingredients can be difficult to find or expensive, I decided to share these two variations as they’re the most accessible. However, feel free to use the base dough and pick your own fillings to your liking!
Full Recipes:
www.anxiousfishclub.com/home/mooncakes
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Note: In the video I say to roll out the doughs to 1mm thick, but this is not correct! Both doughs should be about 1/2cm, or 4-5mm thick. I've corrected this in the written recipes on my blog.
INGREDIENTS:
Snow Skin Mooncakes:
Custard Filling:
3 tablespoons cornstarch
3 tablespoons powdered sugar
2 eggs
2 tablespoons milk
1-2 tablespoons butter
Rice Flour Dough:
1/4 cup rice flour
1/4 cup glutinous rice flour
2 tbs corn starch
1/4 cup powdered sugar
3/4 cup milk
1 tablespoon rice or light corn syrup
1 tablespoon neutral oil
1 teaspoon matcha powder (optional)
Baked Sweet Potato Mooncakes:
Sweet Potato Filling:
150g sweet potato (1 medium-sized sweet potato)
1 tablespoon water
1 tablespoon unsalted butter
1/3 cup sugar
A pinch of salt
1 tablespoon corn starch
Dough:
1 cup flour
1/4 cup oil
1/4 cup syrup
1/2 teaspoon baking soda
1/2 teaspoon warm water
1 egg (for egg wash)
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Note: In the video I say to roll out the doughs to 1mm thick, but this is not correct. Both doughs should be about 1/2cm, or 4-5mm thick. I've corrected this in the written recipes on my blog.